Thai Fish Cakes

Fish cakes can either be so delicious or so dry. I don't often order them when I'm out because I have been disappointed so many times.  This recipe was totally easy, and left the cakes moist, light and full of flavor.  The dipping sauce was sensational, Mark was raving about it from the couch at every bite, so definitely a real winner for us.  I pan fried the fish cakes in a little oil to get them nice and golden brown but I'd be interested to see if they worked just as well baked in the oven.  This was an adaptation of a recipe from taste.com.au and the dressing was so good unchanged I'll be using that again with so many different things.

Makes 14 small fish cakes
Serves 2-3
Calorie: approx 280-300 per serve

Ingredients:
500g (1 lb) skinless fish fillets, bones removed (I used cod)
2 tblspn red curry paste
2 tblspn fish sauce
1 egg
1 tspn white sugar
1/2 cup green beans, finely chopped
1/3 cup cilantro, finely chopped
3 fresh kaffir lime leaves, stalk removed and finely diced OR just use juice of half a lime
vegetable oil for frying

Dipping sauce:
1/4 cup white vinegar
1/3 cup white sugar
1/2 cup water
1/2 lebanese cucumber (2 inches) deseeded and finely chopped
1 long red chili, deseeded and finely chopped
2 tspn fish sauce
2 tblpsn roasted peanuts, finely chopped

Method:

• To make the dipping sauce, bring the vinegar, sugar and water to a boil in a small saucepan to dissolve the sugar. Turn down to a simmer and cook for about 5 minutes until slightly syrupy. Remove from heat and allow to cool.
• In a mini processor, process the peanuts and then the cucumbers.  Add to the cooled vinegar mixture with the chili and fish sauce.  Set aside.
• In a food processor, add the fish, curry paste, fish sauce, egg and sugar and process until combined.  Transfer to a bowl and add the beans, cilantro and kaffir lime to the mixture until mixed through.
• Mold into small patties using about 2 tblpsn of mixture at a time.  Place on a lined baking tray ready to refrigerate for about 1 hr before cooking, if time allows.
• Using a wok or pan, pour in approx 1/2 " or 1.5cm vegetable oil and heat over medium/high heat until hot.  Cook fish cakes in batches until golden brown, turning until cooked through - approx 5-8minutes. 
• Serve with dipping sauce.